Super Dark Chocolate Stracciatella Ice Cream

Making ice cream is a labor of love and unlike most recipes, you probably spend more in ingredients than you would even if you bought Haagen Daaz or Ben & Jerry’s. It also happens to be one of the easiest ways to make a showstopping dessert because the flavor of homemade ice cream is far and away better than anything you will buy in a store.

Growing up there was a pharmacy my parent’s would frequent called Thrifty’s (Now Rite-Aid). There wasn’t anything really special about the store with the exception of the ice cream station in the store where they would serve up scoops of ice cream. Now, I love dessert as much as the next person, but ice cream was never something I would go out of my way for UNTIL we got to Thrifty’s. My dad would always get the chocolate chip ice cream, which was delicious of course, but the best flavor by far was the cherry chocolate chip. Why is this story relevant? Because both those flavors had the chocolate added in like a Stracciatella ice cream would. Basically what that fancy name means is when the ice cream is 75% of the way frozen, you pour in a thin stream of chocolate and it breaks apart in tiny little pieces all through the ice cream as it continues to churn. Trust me when I say, this is the way you want to enjoy an ice cream with chocolate mixed in.

This recipe for super dark chocolate ice cream comes from the maker of my absolute favorite flavor of ice cream, Goat Cheese with Cherries, and is an indulgent treat that will spoil you from all other chocolate ice creams. Jeni’s Ice Cream, whose recipe this is, is going through a really rough time at the moment. Twice in the last couple of months they have discovered listeria in their ice cream manufacturing facilities and have completely shut down production. They found it because they are very thorough and before it caused anyone to fall sick, but it is a pretty bad situation for them right now since they are not a huge company like the major ice cream manufacturers out there.

MY OTHER RECIPES

This ice cream is special because it is made with both cocoa powder and bittersweet chocolate. I change it up by pouring more melted bittersweet chocolate into the mixture as it is churning in the ice cream maker, which makes the little Stracciatella streaks of chocolate throughout.

It also happens to be another recipe in a series of posts leading up to this beauty. So let’s make some ice cream already!

Combine 1/4 cup milk and cornstarch in a small bowl. In a saucepan mix the remaining milk, cream, corn syrup (or make a homemade version like I did… just check out the tip below!), sugar and salt. Bring the mixture to a boil over medium high heat. Cook for 4 minutes, then pour in the milk and cornstarch mixture. Cook for an additional 2 minutes until thickened.
Put cream cheese in a bowl and pour in a half cup of the hot milk into it. Let sit for 10-15 seconds Whisk it together until completely smooth.

To make the chocolate sauce:
Put cocoa, coffee, and sugar into a saucepan and bring to a boil over high heat. Cook for 30 seconds. Stir in the 1 1/2 ounces of bittersweet chocolate and stir until completely smooth.Combine the chocolate sauce with the ice cream base. Put the mixture into the refrigerator to cool. Alternately you can put it in the freezer to cool faster, but don’t let the mixture freeze. When the mixture is cold pour it into your ice cream maker and churn as you normally do in your machine. Once the mixture has started freezing a little, after 10 minutes or so, pour in the melted chocolate in a thin pour. This will make chocolate streaks in your ice cream.

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Super Dark Chocolate Ice Cream

Thick, rich, eggless dark chocolate ice cream that will spoil you from eating any other chocolate ice cream! Uses chocolate three ways!

Course
Dessert

Cuisine
American

Prep Time15minutes

Cook Time30minutes

Total Time45minutes

Servings1Quart

AuthorDinner, then Dessert

Ingredients

2cupswhole milk

4teaspooncornstarch

1cupheavy cream

1/2cupsugar

2tablespoonslight corn syrup(I use a homemade thick simple syrup for this instead by mixing 8 tablespoons of sugar with 2 tablespoons of hot water. This makes a half a cup of homemade corn syrup, which I use two tablespoons of and I normally use the rest to make some lemonade)

1/4teaspoonkosher salt

3tablespoonscream cheese, softened

1/2cupunsweetened cocoa

1/2cupbrewed coffee

1/2cupsugar

1 1/2ouncesbittersweet chocolate

3ouncesbittersweet chocolate, melted for pouring into base while in the ice cream maker

Put cream cheese in a bowl and pour in a half cup of the hot milk into it. Let sit for 10-15 seconds Whisk it together until completely smooth.

To make the chocolate sauce:

Put cocoa, coffee, and sugar into a saucepan and bring to a boil over high heat.

Cook for 30 seconds.

Stir in the 1 1/2 ounces of bittersweet chocolate and stir until completely smooth.

Combine the chocolate sauce with the ice cream base.

Put the mixture into the refrigerator to cool. Alternately you can put it in the freezer to cool faster, but don't let the mixture freeze.

When the mixture is cold pour it into your ice cream maker and churn as you normally do in your machine.

Once the mixture has started freezing a little, after 10 minutes or so, pour in the melted chocolate in a thin pour. This will make chocolate streaks in your ice cream.

Corn syrup is not an ingredient I use/keep in my pantry but I do make a fair share of recipes that originally call for it. In place of corn syrup I use a homemade thick simple syrup made by mixing 8 tablespoons of sugar with 2 tablespoons of hot water. This makes a half a cup of homemade corn syrup and since I only need 2 tablespoons for this recipe I used the rest to make lemonade! You can also store it in a jar, it is just sugar water after all!Yum.

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I love ice cream and I especially love homemade ice cream. My mom used to make heavy cream based blends when I was younger. These days I find myself using bananas and/or avocados for the base in order to have an all natural sugar free variety.

SUPER DARK CHOCOLATE STRACCIATELLA ICE CREAM <- This looks DELICIOUS! I have never tried making my own ice cream but I always assumed at one point or another you had to freeze it. If you put in the freezer how long should it go in so it gets cold faster but doesn't 'freeze through'?

Oh Sabrina, you did it again! I loooooooooove Jeni’s Ice cream too! So good, and this just sounds amazing. I’d love some right now! Thanks for sharing again at Try a Bite Tuesday link party! Hope to see you next week!